- Healthy broth with South Indian influence of flavours. Lentils help stabilise blood sugar level. It helps to keep heart healthy, anti-ageing properties. Curry leaves are packed with fibre, calcium and phosphorous. Help to fight infections and can enliven your hair and skin with vitality. Coconuts are especially high in manganese, which is essential for bone health and the metabolism of carbohydrates, it is also rich in iron and copper.
INDIAN BROWN LENTIL BROTH WITH COCONUT, CURRY LEAVES AND TURMERIC
INGREDIENTS
- Indian brown lentil (Masoor Whole) – 01 cup
- Coconut oil – 2 tbl spoon
- Mustard – 1 tea spoon
- Curry leaves – few
- Turmeric powder – 1 tea spoon
- Red chili paste – 01 tea spoon
- Garlic (fine chopped) – 1 tea spoon
- Onion (Fine chopped) – 2 tbl spoon
- Carrot – ¼ cup fine diced
- Tomato – 1 no (blended to juice)
- Fresh grated coconut – ½ cup
- Salt – to taste
METHOD
- Soak lentils overnight
- In a heavy bottom pan heat oil and temper with mustard, curry leaves and turmeric powder.
- Add garlic and cook till golden brown, add chili paste and cook well.
- Now add in lentils with onion, carrot and grated coconut stir fry on low heat for 5 minutes add tomato paste and cook well.
- Add hot water and season to taste, simmer it on low flame till lentils are cooked well.
- It will be a nice broth and can be a good vegan and gluten free meal replacement choice. If garlic bread is skipped with it.
ABOUT KEDAR BOBDE:
Chef Kedar Bobde is working as Executive Chef at Hyatt Regency Mumbai. Born and raised in Mumbai, cooking was his passion. He is a Chef with a demonstrated history of working in the hospitality industry, skilled in catering, cooking, food preparation, hospitality Industry and menu costing.
Kedar completed his school education prestigious from Parle Tilak School in Vile Parle Mumbai. Strong operations professional graduated from Institute of Hotel Management – Ahmedabad (IHM Ahmedabad). Working with leading International brands has provided him with a broad understanding of food relationships within different contexts.
Chef Kedar Began his career at The Leela Kempinski Mumbai, (Now,The Leela Mumbai). He has done a vast journey in his career and worked for leading brands. These brands includes like Jumeirah, Meridien, InterContinental and Hyatt. Prior to joining Hyatt Regency Mumbai, he was working at deGustibus hospitality in the capacity of corporate chef. In this journey, he bagged few accolades and awards one to mention, Best of India Business award for 2018, Top Ten Chefs of India – India Hospitality Expo.
Chef Kedar says “During this time of lockdown, we should all work on building immunity with simple ingredients available in our home kitchen and try and stay fit. My personal belief is – Chef is the only artist who can tantalize all your senses, so keep it simple eye appealing and flavorful”.
Editor in Chief : Mewati SItaram
